Chicken Pasta of your dreams!
Ingredients
- 300g / 10 oz fettuccine (Note 1)
- 30g / 2 tbsp butter , separated
- 2 chicken breasts , cut in half horizontally
- 1/2 tsp each salt and pepper
- 2 garlic cloves , minced
- 1/2 cup (125ml) dry white wine (sub more chicken broth)
- 1/2 cup (125ml) chicken stock / broth , low sodium
- 1 1/4 cups (315ml) cream , thickened / heavy (Note 2)
- 3/4 cup (75g) parmesan , finely shredded (Note 3)
- 70g / 2.5oz baby spinach
- 100 g / 3oz sun dried tomato strips (Note 4)
Serving
- 120g / 4oz bacon , cooked and crumbled
- More parmesan
- Parsley , for garnish (optional)
Instructions
- 1
Pasta - Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
- 2
Pasta - Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
- 3
Chicken - Sprinkle both sides of chicken with salt and pepper.
- 4
Chicken - Melt half the butter in a large skillet over hig heat.
- 5
Chicken - Add chicken and cook for 2 minutes on each side until deep golden.
- 6
Chicken - Remove chicken onto plate, rest for a few minutes then shred with 2 forks.
- 7
Alfredo Sauce - Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
- 8
Alfredo Sauce - Cook garlic for 30 seconds until golden, then add wine.
- 9
Alfredo Sauce - Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
- 10
Alfredo Sauce - Simmer on medium for 3 – 5 minutes, stirring leisurely, until it reduces and thickens.
- 11
Essential Tossing - Add spinach, chicken and cooked pasta.
- 12
Essential Tossing - Toss for 1 1/2 – 2 minutes on the stove, until sauce thickens and coats the pasta strands (see VIDEO). Use pasta cooking water if needed if it gets too thick.
- 13
Essential Tossing - Serve immediately with parmesan, crumbled bacon and parsley (if desired).
